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漫煮食谱
食旅日记
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首页
漫煮食谱
食旅日记
关于我
联系我

首页
漫煮食谱
食旅日记
关于我
联系我

Day: August 16, 2025

葱香脆鸭卷

I cannot understand why Restaurant D charges almost $10 for six pieces. With the same cost, you can double (or more) the serving 😋

保持联络，一起同行

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✨ Pixie dusting for our Disney cruise — and ye

✨ Pixie dusting for our Disney cruise — and yes, I went all in.

Little Mickey magnets + handpicked Disney quotes for fellow cruisers we haven’t even met yet. That’s the magic of pixie dusting — you’re creating a moment for a stranger, with zero expectation of anything in return.

Printed. Packed. Ready to spread some magic. ✨

Are you a pixie duster or a Fish Extender person? Drop it below 👇

#DisneyCruise #PixieDusting #DisneyCruiseLine #disneymagic

Leftover porridge sitting in the fridge. Two choic

Leftover porridge sitting in the fridge. Two choices — eat it as it is, or turn it into a blackbox challenge.

I chose the blackbox.

Fried porridge — smoky, fragrant, full of umami, and believed to have originated in Malaysia as a way to repurpose leftovers. Made with dried shrimp, aromatics, and a drizzle of sesame oil for that wok hei flavour at home.🤗

Full recipe at sllowcook.com

French Butter Cake 💛 I am not a natural baker.

French Butter Cake 💛 I am not a natural baker. But after years of adjusting one recipe, I finally got it right.

Higher in almond flour, lower in sugar than most traditional recipes — just the way I like it. Dense, rich, and deeply buttery in every bite, without the guilt.

Not a food scientist — just someone who spent years tweaking until it tasted right.

Full recipe 👉🏻 https://www.sllowcook.com/french-butter-cake/
.
#buttercake #homebaker #homebake

Don’t bin it. Make butter 🧈 Three days past

Don’t bin it. Make butter 🧈

Three days past its date. Still sealed. So naturally — I made butter. 🧈

This small-batch fermented shio kombu butter started life as a forgotten tub of crème fraîche. Creamy, tangy, with a quiet hit of umami.

200ml crème fraîche → ~100g butter. 30 minutes. Zero waste. All joy.

Full recipe + food safety notes 👉🏻 sllowcook.com

#homemadebutter #fermentedbutter #zerowastecooking

Sometimes, you don’t need a recipe. A little coa

Sometimes, you don’t need a recipe.
A little coat, a gentle fry,
and something forgotten turns golden again.

Leftover Nian Gao, given a second life—
crispy outside, chewy inside.

Simple cooking. Slow joy.
Happy Sunday ☀️

Bought ingredients for meal prep… and ended up w

Bought ingredients for meal prep… and ended up with leftovers again? Same.

This time: Japanese green peppers, minced beef, a few sprigs of spring onion, and a forgotten bottle of unagi sauce became dinner. A small reminder that good food doesn’t always need a fresh grocery run — sometimes it just needs a little creativity.

Simple food. No wastage.

Recipe 👉🏻 sllowcook.com ✨

When a British classic meets Singapore soul🥚 O

When a British classic meets Singapore soul🥚

Otah Scotch Egg - crispy outside, fragrant otah (spicy fish cake), and a jammy yolk hiding in the centre. This time, I made them bite-sized with quail eggs. Perfect for sharing (or not). 😆

The recipe started 3 years ago as a playful idea when I collaborated with a local seafood supplier. Some things are just worth revisiting.

Recipe 👉🏻 https://www.sllowcook.com/otah-scotch-eggs/

#otah #scotchegg #fusionfood #singaporefood #homecooking

Chimichurri Sauce 🌿🌶️ Cooking with what I

Chimichurri Sauce 🌿🌶️

Cooking with what I have.

Leftover parsley from my Yoshoku dinner turned into chimichurri — lovely with grilled meats, or mixed into avocado for a quick guacamole.

Recipe 👉🏻 sllowcook.com

Chasing a memory 🇯🇵 Had this grilled

Chasing a memory 🇯🇵

Had this grilled braised pork and eggs at a tiny izakaya in Okinawa. Glossy, caramelised, unforgettable. Had to try bringing it home.

The look? Pretty close. The taste? Almost — I skipped the brown sugar and awamori, so that depth is still missing. But made with a 3-month-old braising sauce carried over from a previous cook, it has its own kind of soul.

Somewhere between Japanese izakaya comfort and Taiwanese braised warmth. Not the same — but delicious in its own way

Last night’s impromptu dinner with my little sis

Last night’s impromptu dinner with my little sis and brother-in-law—made entirely from whatever I found in the fridge.

Beancurd skin, homemade scallion oil, shio kombu, eggs, xiao bai cai, and store-bought gyoza.

Simple ingredients, restaurant-like result 🤭

Strawberry Shortcake 🍓 Made this on a whim…

Strawberry Shortcake 🍓

Made this on a whim… and ended up making it four times.

Inspired by the viral no-bake yogurt cheesecake, this one’s kept simple—layers of shortbread, Greek yoghurt, and strawberries.

Light, creamy, a little indulgent.

Chill overnight, and it all comes together—buttery, fragrant, softly set.

Rustic. Imperfect. Just the way I like it.

Recipe 👉🏻 sllowcook.com

Yoshoku 和風洋食 — a fitting Good Friday din

Yoshoku 和風洋食 — a fitting Good Friday dinner for the younger siblings.

Hamburg steak (with Calpis Butter Herb Rice), Napolitan pasta and Potato Salad, inspired by a Japanese drama (The Queen of Lunchランチの女王, now on Netflix SG) from my younger days. I remember being so intrigued by the dishes — back then, Ma Maison was the only place that could satisfy those cravings.

The cookbook in Photo 4? A translated edition from Taiwan, born from that show.

True to sllowcook’s spirit, I don’t follow recipes to the letter. Instead of a classic demi-glace — strained and silky smooth — I blended the aromatics and vegetables into the sauce. More rustic, but with all the goodness kept in.

No 8-hour simmer this time — being mindful of energy use. I started with canned demi-glace, then built on it with bacon, beef shin, celery, carrot, vegetable stock, pinot noir, and a touch of chocolate.

Not quite demi-glace, not quite stew — somewhere in between.

Purists, please pardon me 🤎
But this version? Turned out rather magnificently.

If you’re keen, leave a comment — I might just turn this into a recipe reel on IG, and share the full recipe on sllowcook.com.

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